It is native to the Rhône wine region in Southern France. The wine produced from this grape is a deep amber color with a rich, nutty taste. Some versions may produce flavors of spice and pear, or in aged varieties like tropical fruit, almonds, or honey. It is commonly used to blend with Roussanne, and is also sometimes added to Syrah (Shiraz ).

Marsanne is also cultivated in Switzerland and Austria, and has been introduced in Australia as of the 1860s. The Australian terroirs lend it a taste more like honeysuckle melons. The grape itself is somewhat temperamental, and if not cultivated just right can produce an over-ripened grape. To counteract this, Marsanne is sometimes harvested early to preserve as much acidity as possible to balance the sweetness, while others prefer to leave it to over-ripen with the expectation of producing a high-alcohol wine that is meant to be aged very thoroughly.

In dining, Marsanne has the unique gift of being a good pairing with crab, lobster, and veal, three light, delicate tastes that are notoriously hard to find a wine match for. It is considered one of the classic Rhone varietals, in addition to being a good blend wine for the interesting flavors it imparts.

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